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A blue bowl filled with lettuce, buffalo cauliflower, red cabbage, celery, and ranch dressing.

Buffalo Cauliflower Salad

Planted in the Kitchen
This recipe is loaded with fresh, plant-based ingredients and perfect for dinner any night of the week!
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 220 kcal


  • 3 cups lettuce chopped
  • 2 cups cauliflower florets
  • ½ cup celery thinly sliced
  • ½ cup red cabbage thinly sliced
  • ½ cup tomatoes sliced
  • ¼ cup buffalo sauce
  • ¼ cup bread crumbs
  • ¼ cup almond milk
  • 2 tablespoon ranch dressing
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ tsp garlic powder
  • ½ teaspoon paprika


  • Start by washing all produce and preheat your oven to 425 degrees.
  • Toss the cauliflower florets in almond milk and then toss in the seasoning and bread crumbs. Roast in the oven for 15 minutes, remove, toss in buffalo sauce and return to the oven for an additional 5 minutes.
  • While your cauliflower is roasting, prepare the rest of the produce according to the ingredient list.
  • When the cauliflower has finished roasting, remove it from the oven and let cool slightly.
  • Assemble your salad by adding all produce ingredients in a large serving dish followed by the buffalo cauliflower, and then add a drizzle of vegan ranch on top.


You can add chickpeas to this recipe for extra protein and heartiness. Simply toss the chickpeas in buffalo sauce before adding them to your salad.


Calories: 220kcal
Keyword buffalo cauliflower salad, buffalo cauliflower vegan, cauliflower and chickpea salad, cauliflower salad, cauliflower salad recipes, plant based salad, spicy salad, vegan cauliflower salad
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